You’ll Need
For the Hash
600g cooked baby potatoes, diced
300g cooked roast turkey, shredded
6 rashers smoked streaky bacon, chopped
150g prepared sage & onion stuffing, broken into chunks
1 small onion, diced
1 red pepper, diced
2 garlic cloves, crushed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
To Finish
4 eggs
100g mature Cheddar, grated
2 spring onions, finely sliced
Fresh parsley, chopped
Optional but Dangerous
Hot sauce
Ranch dressing
Cranberry sauce
Crispy fried onions
Turkey gravy
Method
Preheat your air fryer to 200°C.
Toss the diced potatoes with the olive oil, smoked paprika, garlic powder, onion powder, salt and black pepper.
Air fry for 10 minutes, shaking halfway through, until the potatoes begin to crisp.
Add the onion, red pepper, garlic, turkey, bacon and stuffing to the basket.
Toss everything together and continue cooking for 8–10 minutes, stirring once, until the bacon is crisp and the stuffing has developed crunchy edges.
Transfer the mixture into a foil tray or heatproof dish that fits inside your air fryer.
Make four small wells in the mixture and carefully crack an egg into each one.
Sprinkle the grated Cheddar around the eggs.
Return to the air fryer at 180°C for 5–7 minutes, until the egg whites are set but the yolks are still slightly runny, or longer if you prefer firmer eggs.
Finish with the spring onions and fresh parsley.
Serve immediately with hot sauce, cranberry sauce or extra turkey gravy if using.